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Chervil and egg custard tart with tomato and capsicum salsa

Name: Chervil and egg custard tart with tomato and capsicum salsa
Prep time: 85 min
Cook time: 50 min
Total time: 135 min
Yield: 6
Ingredients: 1/4 cup roughly chopped chervil sprigs (see note); 3 eggs; 1 egg yolk; 3/4 cup (185ml) pure (thin) cream; 1 1/3 cups (200g) plain flour; 125g chilled unsalted butter, chopped; 1 egg; 1 small red capsicum, finely chopped; 1/4 cup semi-dried tomatoes, thinly sliced; 1 tablespoon olive oil; 2 teaspoons red wine vinegar; 2 tablespoons salted capers (see note), rinsed, drained

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1h 25m

50m

Chervil and egg custard tart with tomato and capsicum salsa

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Chervil is a relative of parsley. It adds a slight aniseed flavour to this stunning summer tart.

1/4 cup roughly chopped chervil sprigs (see note)
3 eggs
1 egg yolk
3/4 cup (185ml) pure (thin) cream

Pastry

1 1/3 cups (200g) plain flour
125g chilled unsalted butter, chopped
1 egg

Tomato & capsicum salsa

1 small red capsicum, finely chopped
1/4 cup semi-dried tomatoes, thinly sliced
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 tablespoons salted capers (see note), rinsed, drained

Method

1.

For the pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add egg, 1 tablespoon chilled water and 1/2 teaspoon sea salt and process until it comes together to form a smooth ball. Press pastry into a disc, enclose in plastic wrap and chill for 20 minutes. Roll out the pastry on a lightly-floured surface until 2-3mm thick, then use to line a 12cm x 35cm rectangular loose-bottomed tart pan. Prick base with a fork and refrigerate for 20 minutes.
2.

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove paper and weights or rice and bake for a further 5-8 minutes until the base is dry and pastry is golden.
3.

Reduce oven to 170°C. Scatter chervil over tart base. In a bowl, whisk together eggs and extra yolk, then stir in the cream and season with plenty of salt and pepper. Pour egg mixture over chervil and bake for 20-25 minutes until custard is just set. Cool to room temperature in the pan.
4.

Meanwhile, for the salsa, toss all the ingredients together in a bowl. Top the tart with salsa, then slice and serve.